However you like your Rollagranola theres always another way! Hannah (_Hannaheats) simply used it to top off the dairy-free cream cheese frosting on her carrot cake recipe, why not give it a try!
Pre-heat the oven to 180 degrees C
Ingredients:
- 45g oat flour (blended oats)
- 160g grated carrot
- 50g/2 x scoops of vanilla protein powder
- 75g melted coconut oil
- 85g yoghurt
- 2 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda (+pinch of salt)
- 50g date syrup
- 60g (1/2 cup) chopped nuts almonds/pecans/driedfruit etc
- 1 tsp nutmeg
In a bowl mix the quick oats/oat flour, cinnamon, nutmeg, baking powder, baking soda, salt and protein powder
In another bowl mix together the grated carrots, coconut oil, yoghurt and date syrup
Combine the wet and dry ingredients together and then stir in the nuts or dried fruit
Pour batter into a lined loaf tin
Bake for 25 minutes, allow to cool and enjoy!
For the icing: Mix cashew cream cheese (or regular) with icing sugar and top off with your fav Rollagranola (Awesome Almond used here)
